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New York Rye

New York Rye

Well this here is the bread I grew up on back in Westchester, NY. For me NY Rye is a light Rye with a tight moist super flavorful crumb crumb. The crust is soft and chewy and much of the flavor of the loaf comes in the chew. I used to be able to just pull the crust off in a ring around the slice and each separate from the interior as a kid. And yes I sometimes squeezed the insides and ate as a dough ball. But the best is simply sliced and served with butter. So I came up with a good rendition of this maybe 5 years ago but can't find the recipe and figured I can get this down relatively fast. In the end I'd say this is the lean variation. The dough needs a touch of oil to have the real proper consistency of what I'm used too. But this is quite good at first bite. I'll let you know how I feel after a few more. Anyhoo here is the formula

NY Rye (lean) take #1

Rye Sour: (this is a change for sure as the previous had a white starter and all rye was in finish mix)

Mixed by hand using a new cut and pull method. I'm sure slap and folds will work too. Just experimenting with different styles of hand mixing. I did this til dough got stiff, relax 10 minutes, repeat until I have a moderately developed smooth and elastic dough.

Followed by 3 s+fs @ 30 minutes

Total Bulk Ferment (from the start of autolyse when the levain is added) 3 1/2 hours.

Comments

Jewish Deli Rye if you ask me. 30% rye and 71% hydration - yep that's it. Has to taste great. I will have to give my usual 10 minutes of slap and folds a rest and do some more to see how that works exactly.

So what is a cut and fold?

Well done Josh. Can't have a bakery without a bread like this on the list.

73% to be exact. yes deli rye a must and for those who don't like caraway too bad it's necessity in this bread.

Cut Stretch. Okay so I start with slap and folds after short auto just to combine well then rest. Then using my hand as a scraper I cut into the dough with firm fingers and pull about 2 " in then 2" further. Once I've crossed all dough turn and repeat until dough is resilient. Rest and repeat until smooth and elastic. I did 3 or 4 sets. Then followed with a few letter folds. If that doesn't make sense ill try to draw an image or take a video.

Maybe I've seen this in the past? Just watched and its pretty much what I did but He only does it once and stops. I turn bowl 90degress and repeat until dough resists a bit. Then rest. Then repeat. I'm coming upon teaching myself to hand mix 40-50kg batches by hand (sure might need to be split in 2 or 3. But large batches mixed by hand. I wanna see if I can do it and make it an efficient way of producing bread or if it will just take too much attention and time in the business world. TBD

I read somewhere that one should not knead anything with rye. Something about rye being too sensitive for such treatment.

I do a no-knead with an overnight rise and no sponge. It tastes just like the rye from the Brooklyn neighborhood where I grew up. (I won't denigrate Westchester or anything, but Brooklyn - past Park Slope - is more in the heartland.) After tasting this, my daughter switched from requesting homemade challah to ordering rye to take back to school. (You cannot get a more critical audience than teenage offspring.)

Believe it or not westchester has some great bakeries. But I also grew up on Brooklyn and manhattan ryes and for me this type of rye never has wheat just varying degrees of rye. That's not to say yours isn't fabulous but I'd consider yours more a Russian rye Minus the cocoa and sugar both good things to cut. Looks delish.

Malted artisan. Some millers offer flours mixed with Barley malt. Giustos and central milling for an example. The 11.5% are the specs for protein provided. A good sub would be an all purpose flour with malt on the ingrediEnt list.

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